Deviled Eggs with Horseradish and Scallions Recipe

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This recipe for Deviled Eggs with Horseradish and Scallions, by Wil Wagner, is from Aelred and Rita Wagner Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Boil eggs. Remove shells. Cut the eggs in half lengthwise and place the yolks in a small mixing bowl. Mash, adding the mayonnaise and mustard, until a smooth paste forms. Stir in horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and sprinkle with paprika (optional). Serve at room temperature or chilled. Can be made ahead as much as 24 hours and kept covered in the refrigerator.

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